Quantity Food Production

EQUIPMENT

INTRODUCTION
The time cooking in the vessels evolved, starts the history of cooking
equipments. Right from stones, clay pots to automatic microwave ovens, and
the innovation in this field never ends. Using the accurate recipe and cooking
with the right equipments will give excellent results with respect to taste,
freshness, cooking time, easiness of cooking, portion control etc. It is very
essential to use the right equipments so that the end product for the customer
is of superior quality. Other than the standard equipment used in a quantity
kitchen there are many traditional/ethnic ones used at different parts of the
world.

CLASSIFICATION

I. WEIGHT or SIZE

• HEAVY DUTY EQUIPMENT.

• MEDIUM DUTY EQUIPMENT.
• LIGHT DUTY EQUIPMENT

HEAVY DUTY EQUIPMENT

• Made from heavy metal and are heavy.
• Cannot be moved
• Installed at a place.
• Fixed on a platform or free standing with 10 cm or 6inches above the
floor for ease of cleaning.
FEATURES
 Perform heavy work
 Operates for long hours.
 Longer operational life.
 Increase productivity.
 Improve cleaning and manufacturing.

HEAVY DUTY EQUIPMENT

1. High Pressure Cooking Ranges with A Star Pipes
2. Brat Pan or Tilting Pan – combination of tawa and handi without stick pan
3. U kettles
4. Steamer
5. Industrial Pressure Cooker – Food is cooked in higher pressure and
temperature - cooking is faster.
6. Griddle: Cast iron surface with ribbon burner emits bottom heat.
7. Salamander: Heat from up. E.g. Toasting - cheese, Bread
8. Tandoor:

MEDIUM DUTY EQUIPMENT.

It is referred to equipment which can be moved around for rearrangement and

for occasional cleaning. Medium heavy metal are used
FEATURES:
 It can be dismantle for ease of cleaning.
 On wheels for easy mobility.

MEDIUM DUTY EQUIPMENT.

i. Induction pan – use magnetic field to create heat
ii. Deep fat fryer , strainer, spider, ideal frying temp – 170 degree C
a. Wastage less
 b. Uniform
c. Hygiene
d. Bulk quantity
iii. Industrial Milk Boiler
iv. Mixers, Blenders , Grinder
v. Mincer
vi. Bone cutter: Meat held to the sharp rotating blade give neat
unsplintered desired size across the bone.
vii. Potato peeler
viii. Garbage pulverizers.
ix. Storage and service Equipment: - 140o F service food.

LIGHT DUTY EQUIPMENT.

Light in weight and convenient in construction.

FEATURES:
 Thinner metal or material.
 Can be moved to work area, cleaning area and washing area.

LIGHT DUTY EQUIPMENTS AND TOOLS.

i. Colander
ii. Sieve
iii. Soup strainers
iv. Rolling pin
v. Chopping boards (color coded : Red –beef, yellow –fish)
vi. Conical strainers
vii. Egg beater.
viii. Frying spoon
ix. Flat spoon
 x. Thali
xi. Sharping steel
xii. Scooper

II. ORDER OF USE

The classification is based on the order in which the equipment is used in the
food production and service cycle.
• RECEIVING AND STORAGE EQUIPMENT.
• FOOD PRODUCTION EQUIPMENT.
• SERVICE EQUIPMENT
• CLEANING EQUIPMENT.
• CLEANING AND WASTE DISPOSAL EQUIPMENT.

RECEIVING AND STORAGE EQUIPMENT. Receiving of food and Non food

material.
Equipment like: Weighing machine. Trolleys Trays, Shelves, Storage bins, Lifts
etc.

FOOD PRODUCTION EQUIPMENT. All equipments required for food

preparation, cooking, holding, and cleaning. e.g. Cooking ranges, ovens,
refrigerators, Trolleys, Food processor, Small oven, Cooking Pans.

SERVICE EQUIPMENT. It covers all heating and holding equipments

portioning tools, table dishes and disposables, cutlery, crockery and glassware.

CLEANING EQUIPMENT. For cleaning kitchen and service equipment. Sinks,

Dishwasher, shelves and trolleys.

CLEANING AND WASTE DISPOSAL EQUIPMENT. Installed away from the

main area. Garbage bin or bags. Wet (refrigerated) and dry garbage storage
area and incinerator.
III. MODE OF OPERATION

The classification is based on the method of operation.

HAND OPERATED.
SEMI- AUTOMATIC.
AUTOMATIC.

IV. TEMPRATURE

The classification is based on the Heating Or Cooling effect.

HOT.
i. Hot case display units: Meant for savory items and fried food
ii. Bain Marie: Meant for liquid items and gravies.160o F – 180o F double
bath.
COLD,
Below 20 degree F
i. Cold food display units – salad / fruits 20o F
ii. Refrigerated table tops / Cold counter.
iii. Cold Room
iv. Traulsen: reach-in fridge/freezer bigger than domestic smaller than
commercial walk in.

Blast chiller / Freezer:

F- Food surface
A – Acidity
T – Time Bacterial media of growth
T- Temperature
O – Oxygen
M – Moisture
Blast chiller is use to cut the bacterial growth. It gives cool air and within 1 ½
hours temperature goes down to 40o F.
Butcher wood: Made up of maple wood / Fiber wood / hard rubber wood.
Tamarind is commonly used in India. Whatever is the case; the surface should
be resilient; should not chip or crack upon continuous usage.
Treatment: Salt for moisture so no bacteria growth takes place and Turmeric
acts as antiseptic. 5 ppm chlorinated water may also be used as disinfectant
Color coded fiber boards play a major role in hygiene upkeep.

FACTORS AFFECTING PURCHASE

1. MENU.
2. VOLUME OF OPERATION.
3. EASE OF OPERATION
4. COST.
5. SAFETY AND MAINTENANCE.
6. DURABILITY.
7. HYGIENE
8. PRODUCTIVITY
9. SPACE AVAILABLE.
10. FUEL CONSUMPTION
11. ECO-FRIENDLINESS
Chefs and cooks stationed at the ranges function best when
1) Cooking space matches production needs
2) Pots, pans and other cooking equipments are conventionally at hand.
3) Work space and holding space is within easy reach.
Considering above points, quantity food kitchen must have following
equipments.
Heavy equipments
1) Refrigerator
2) Heavy duty mixer
3) Walk in cooler
 4) Mincer
5) Masala grinder
6) Dough mixer
7) Potato peeler
8) Hot-plate (Tawas)
9) Convection oven
10) Griller
11) Deep fat fryer
12) Tandoor
13) High & low pressure burners
14) Tilting pan
Light equipments:
1) Degchis of different size
2) Karai
3) Spoons
4) Flat spoons
5) Colanders
6) Mixer
7) Chopper
8) Hand-bowl
9) Flat karai
10) Pressure cooker
EQUIPMENTS: OPERATION
1) Mincer (kheema machine)
a) Fix attachments i.e., rotating rod, blade, sieve, and rings, tightly
with the machine.
b) Keep tray on
c) Put vegetable dices/boiled potatoes / or meat without fat in the
tray.
d) Put on main switch, and then turn mincer’s switch
 e) Slice vegetable or meat little at a time, press with wooden
rod/Fibre stopper.
2) Masala grinder:
a) Wash grinder and stone
b) Keep stone in grinder, attach belt to it put masala ingredients in
grinder with enough to moisture.
c) Put on main switch of grinder.
3) Dough mixer:
a) Wash bowl and dough kneading rod or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handles
anti-clock wise.
d) Press green switch, increase speed by turning clockwise.
e) After use reduce speed, press red switch lift-down the bowl by
turning handle clockwise remove mixing rod and then remove the
finished product.
4) Potato peeler:
a) Wash peeler from inside; tightly close the door.
b) Put potatoes from top. Start main switch as well as water supply.
c) After peeling open door of the peeler. Switch off the main.
5) Convection Oven:
a) All electric models are fitted with an on-off switch, which operates
the entire oven. These will be linked to an indicator light in time
models that lights up when the oven is switched on.
b) On gas oven, an on/off switch will also be fitted to operate the
electrically driven fan, the interior light and ignition system if
fitted.
Operation Instruction:
 Switch an oven, set the temperature once it reaches desire
temperature.
  Always load the lower compartment first.
 Always load each shelf evenly, spacing pan, trays away from each
other and the side of the oven.
 Never add material to a section after food already have started to
bake-unbalanced baking will result.
 Open doors as seldom as possible.
6) Griller – Hot plate:
a) Wipe griller – hot plate with damp duster
b) Put on the switch, once it becomes, hot, put pre-prepared item on
it and cook.
7) Deep fat fryer:
a) Clean and wipe deep fat fryer
b) Pour oil/fat in containers, put on main switch turn temperature
control knob, press operating switch.
c) Once oil reaches desire temperature adds frying food to the frying.
d) When breaded foods are prepared, strain fat frequently.
e) Load fry basket, to one-half and never more than 2/3 of capacity.
f) Never salt foods directly over the fat. Salt in the fat reduces its
life.
g) Discard fat as soon as it tends to bubble excessively before food is
added gummy film collects on the frying basket or heating
element.
h) Raw, wet foods such as potatoes and oysters should be drained or
wiped dry before frying to extend the life of the fat.
8) Tilting pan:
Ensure that pan is tightly fitted by moving handle of the pan.
a) Switch on the main, and then switch on operating switch, turn
temp. Control on high.
b) Start gas connection
 c) Press ignition switch for 20 secs. Put fat or oil and then use
according to preparation.
9) High-pressure burners range:
a) Start main connection of gas
b) Slightly turn the operating knob towards left and light the gas with
help of match-stick or gas lighter.
c) Do not increase gas pressure before lighting the burners.
10) Tandoor:
a) Put charcoal in tandoor separately light some coal on gas burner.
Pour live coal in tandoor.
b) Keep the ash-door half open

LIGHT EQUIPMENTS: Clean and wash all the light equipment thoroughly
wipe them and then use.
PRESSURE COOKER: Fill the cooker only ¾ cover it with lid, check rubber
and safety valve. Keep weight (whistle) on and keep it on slow flame. Do not
keep cooker on high-pressure burner.
MIXER: Put little mixture at a time in mixer. Do not overload the mixer.

EQUIPMENTS: UPKEEP
1.Mincer:
a) Remove all the attachment of the mincer, soda in warm water for 10-15
min. Remove and wash with soap water. Wipe with clean duster. Keep
all the attachments in one cupboard.
b) Always keep mincer dry
c) Grease/oil the mincer once in a week.
2.Masala grinder:
a) Detach belt from grinding stone; remove all the masala from stone.
Wash thoroughly and wipe dry.
 b) Remove all the potato peels from it, scrub thoroughly with scrubber,
wash and dry completely.
c) Fix upper deck and check for its function.
3.Convection oven:
a) The oven should be switched off. The oven should be allowed to cool
until only warm.
b) Remove all removable shelves or rack for separate cleaning.
c) Using a clean cloth soaked in hot soap solution, wipe the oven. Rinse
the cloth as necessary.
d) The shelves and racks should be cleaned in the same way.
4.Griller hot plate:
a) Cast iron grill plates may occasionally need scraping
b) After every season, it is best to wash the plates with a mild detergent
solution, rinse and dry.
5.Deep fat fryer:
a) Switch off the fryer and allow to cool
b) Drain all the oil in normal way
c) Remove all debris and particle matter from; the fryer
d) Fill the fryer compartment with soap solution.
e) Brush inside using a bristle brush (never use steel wool).
f) Flush with clean water to which vinegar has been added. Dry with cloth.
6. Tilting pan:
a) The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean will be sufficient.
b) Wire scourers or scouring powders are not recommended for models with
an all stainless steel finish.
c) If the pan has been used for frying, care should be taken to remove all oil
film build up.
d) The tilting mechanism may require occasional accessing with light non-
toxic oil. This will ensure easy and trouble from operation.
7. High-pressure burners range:
To keep range top clean – immediately wipe up all the spillings and boilers. If
during cooking periods, spilling are left to bake and harden on hot surfaces the
cleaning becomes much more difficult.
An inspection should be made after each cooking cycle when the equipment
has been turned off and is in the cooling state. Obvious grease and other
matter should be cleaned off immediately.

8.Tandoor
a) Allow the tandoor to cool
b) Once in a week coat the tandoor with mixture of ash, earth and
water.
c) Season inside of tandoor with mustard and oil.
9. Light equipments
a) All light equipments should be cleaned and washed with hot soapy
solution immediately after use.
b) All degchies flat spoons, frying spoons should be wiped dry.

10. Pressure cooker: Wash pressure cooker with hot soapy water; wipe dry
keep in cupboard. Check safety valve, rubber ring regularly.